Chicken Parmigiana

Pound out your chicken to about a half-inch thick so it cooks nice and evenly before you dredge each breast in flour, then in egg and then in breadcrumbs. Bobby uses panko breadcrumbs, because they're a bit lighter and they make the dish quite crispy.

Chicken Cacciatore

Cacciatore means "cooked in a hunter's style," so this is a very rustic dish. The bone-in and skin-on chicken parts mean a more rustic and flavorful preparation. The recipe varies in different parts of Italy. In the north of the country, the chicken is made with onions, carrots and celery, while in southern Italy the recipe includes anchovies, olives and sometimes chili peppers.

Real Meatballs and Spaghetti

Ina adds grated Parmesan cheese to her meatballs to give them lots of flavor. All of the ingredients she uses will hold the meatballs together and give them great flavor. Warm water is the secret ingredient: It keeps the meatballs moist.

Basil Pesto

Five ingredients are all you need for this quick sauce. Make a big batch in advance, transfer to an airtight container and drizzle remaining oil over the top before you add the cheese. The sauce will freeze for up to 3 months.